Beet Kvass - Sweet Not Salty
No-salt Beet Kvass is a Russian naturally fermented probiotic drink made with Beets, which tastes great, not like the salty version. Full of nutrients, vitamins, antioxidants and a great detox tonic and boosts immunity! An authentic and healthier alternative to store-bought. It's like a mix of Kombucha and Beet Juice.
Ingredients
- 3 medium Beets (peeled and roughly diced, grated or sliced)
- 4 tablespoons White Sugar (heaped)
- 2 liters Spring Water (or cooled boiled water, don't use tap water)
- 1 chopped crust from a Rye bread loaf
Instructions
- 1
Prepare - sterilize 3 liter glass jar (dishwasher cycle works great). Peel beets and cut the tops off. Chop beets into 1 inch slices or cubes. If using Rye Bread, can chop into smaller pieces.
- 2
Assemble - place chopped beets into a large glass bottle. Add sugar and spring water and mix until dissolved. Add the rye bread into the mix.(optional)
- 3
Ferment - loosely cover with a cheesecloth or a loose lid. Place in a cool dark place like a cupboard or pantry for 3-7 days.
- 4
Monitor and Taste - stir daily and burp to release gas. Taste after Day 3. It's ready when pleasantly tart, not vinegary. Depending on room temperature, most are ready 4-5 days.
- 5
Strain and Bottle - skim off the top any foam and carefully strain the Kvass through a cheesecloth. Pour into clean bottles and seal. Keep refrigerated and enjoy within 2 weeks for best flavor.
- 6
Re-use - you can use these beets for a second round of fermentation. Just add sugar again and water with ¼ cup of Beet Kvass ferment and repeat process.
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on petersfoodadventures.com